Got baseball fans coming over for the big game? No problemo! Imagine their surprise when you serve them up their very own personalized pizza emblazoned with their favorite teams logo. You'll surely hit a grand slam and be voted MVP, Most Valuable Pizzaiolo, scoring both in and out of the kitchen . They should be selling these at Fenway!

This style of pizza is not limited to baseball. It works equally well for almost any sport including football, basketball or even NASCAR.

Correct-a-mundo CB, the LBE kicked that pizza out in 2:45 at 750 degrees! I was experimenting with high temps and a basic dough recipe of just flour, water, salt and starter. When the temp got up to 800+ degrees the bottom started to burn, but the pizza still tasted great. Here's another one.

Well I know where I'm going for dinner this evening.......... your house

You know, if you had tons of money, and could patent something like that, and get it manufacturedI could see it selling millions. As far as I know, you are the only person who has this idea, I've never seenit anywhere else. I have tried a few times on the BBQ to get high high temps, but it just doesn't happen,and there are so many openings on the lid of a traditional gas bbq, so heat is constantly being lost, whereasyour model has none of those problems.

Correct-a-mundo CB, the LBE kicked that pizza out in 2:45 at 750 degrees! I was experimenting with high temps and a basic dough recipe of just flour, water, salt and starter. When the temp got up to 800+ degrees the bottom started to burn, but the pizza still tasted great. Here's another one.

Villa Roma

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Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.

The pizzas are really great looking and I'm really wanting tomake an oven as yours.

Question, - I noticed a user by the name of "ronbros" did you change your username ?I'm assuming that is what you did.

What I love about your system, is that it gives us, the people who can't afford a real wood oven in their backyards,a chance to make pizzas at a very high temp....

Question 2: - do you happen to have an image of the bottom of the weber bbq, sitting on top of the propane burner ?I'm wondering how it sits on there, and if you did something special so that it doesn't fall off, or wobble....

Anyway, your pizzas and your dedication really inspire me.

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Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.

Bacon.....I changed my username from RonBro to Villa Roma shortly after I registered. It's the name of an Italian restaurant I worked at when I was in my teens. That was a long time ago!

Another great thing about the LBE is that it is portable so you can put it in a good sized trunk of a car or in the back of a pickup and take it anywhere. It gets a lot of attention, especially when they see the finished pizzas.

The kettle just sits on top of the burner held in place by gravity, just like a frying pan. No tricks and it works great. Here's a shot of it looking straight down from the top before I lined the inside with foil.

I guess I want to ask you, if you could do me a favour and take a couple of images, with the base of that propaneburner alone, and a picture of the base of the bbq just about as it goes on, or maybe from an angle, shooting upwardswith your camera, so I can see.....

If I'm going to take this project on, I'd like to see how it goes together better, so I know what I need to do, and buy.

I'm a bit scared about going out and buying the stuff, before asking you if you could do that for me.

Hmm, or maybe you could post a video of how the pieces go together, and post it on YouTube, so that others couldsee how this is done... I think it would be a nice video, a tutorial on how it goes together

Well, I'll leave it at that, thanks if you find the time and wish to do that, or perhaps a picture or 2 or 3. Thinking of itnow though, the video would be awesome.... you could start video-ing, and show the actual propane burner, and then slowly put in place the bottom of the bbq , to show how it fits etc etc...

anyway, that would be great if you could !

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Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.

I appreciate you taking those images for me, I had viewed them the same day you posted them, and was in a rushand didn't thank you for doing that, so thanks very much !

I'm glad you did too, because the actual stove is much wider than what I thought. There seem to be many differentmodels of this type of propane burner. Many guys who homebrew, use one simular to this, but the base is much morenarrow on it. Anyway now I know what to look for, and see how it fits together ! so thanks again !

Mike.....I'm not sure if there is a typo or if it makes a difference but the burner from Amazon says that it comes with a 10 psi regulator. The one from Aubuchon says 20 psi. They are both the same model (SP-10) and they both say 185,000 BTUs so I would think they both ship with the 20 psi regulator. What is the rating of your regulator?

The regulator should have a silver sticker on it as shown in the picture of my unit below. The 10 psi regulator is rated at 55,000 BTUs vs 185,000 for the 20 psi.

I just checked and the regulator doesn't have that sticker. I checked the box that both the burner and regulator came in and it stated it was a 20 psi regulator. The regulator pictured on the box and the one you provided above looks exactly like the one I have. Must be a typo on the Amazon page.

Mike....I had a 10 psi regulator on the prototype LBE and I could burn the pizza just as easily as with the 20 psi regulator. 55,000 BTUs is still a lot of heat for such a small space. 185,000 is insane. BC also makes a 30 psi regulator, probably best suited for multiple burners...Hmmmm.